Pumpkin Cheesecake Brownies

These Pumpkin Cheesecake Brownies are a must try dessert this fall. Thick, fudgy one pot brownies topped with a simple, delicious spiced pumpkin cheesecake.

These Pumpkin Cheesecake Brownies are a must try dessert this fall. Thick, fudgy one pot brownies topped with a simple, delicious spiced pumpkin cheesecake. Fall perfection.

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I’m here to tell you I want all the pumpkin desserts now and forever. Starting with my new favorite, these Pumpkin Cheesecake Brownies.

These Pumpkin Cheesecake Brownies are a must try dessert this fall. Thick, fudgy one pot brownies topped with a simple, delicious spiced pumpkin cheesecake. Fall perfection.

Let’s Talk About These Brownies

First of all, these brownies are a one pot wonder. This is a major bonus when there are several components to one dessert. The less dishes the better!

The brownie base on these bars is ultra fudgy. We’re talking thicccck. For me, that is the way brownies should be. If you’re a cakey kind of brownie person, these might not be for you.

Lastly, the brownie base ingredients are simple and you’ll have them on hand already.

These Pumpkin Cheesecake Brownies are a must try dessert this fall. Thick, fudgy one pot brownies topped with a simple, delicious spiced pumpkin cheesecake. Fall perfection.

That Pumpkin Cheesecake

It’s perfeclty pumpkin-y and spiced just right with all our favorite warm fall spices.

Not only is it spiced just right for fall but it’s so dang creamy. I love the combination of the thick, fudgy brownie with the light, creamy cheesecake. It’s just so good.

These Pumpkin Cheesecake Brownies are a must try dessert this fall. Thick, fudgy one pot brownies topped with a simple, delicious spiced pumpkin cheesecake. Fall perfection.

Ingredients for Brownie Layer

  • Cocoa powder: There are two different types of cocoa powder in stores, dutch process or natural cocoa powder. You can use either in this recipe. I personally prefer dutch process cocoa powder because it yields a more mild, smooth flavor. Either way it will be delicious and rich.
  • Butter: I chose butter over oil because of the additional, rich flavor it adds. Butter also helps the brownies rise while baking.
  • Granulated sugar: Brings the sweetness.
  • Eggs: Brings the batter together and helps create a really creamy batter. Eggs are also needed for the cheesecake layer.
  • Vanilla extract: Always adds delicious flavor to baked goods.
  • All-purpose flour: This recipe is light on the flour to up the fudge factor.
  • Baking powder: To help the brownies rise a bit.
  • Kosher salt: Salt balances out the sweetness in baked goods and is super important to include.
These Pumpkin Cheesecake Brownies are a must try dessert this fall. Thick, fudgy one pot brownies topped with a simple, delicious spiced pumpkin cheesecake. Fall perfection.

Ingredients for Pumpkin Cheesecake Layer

  • Cream cheese: It wouldn’t be cheesecake without it. It’s super important that the cream cheese is completely room temperature. If it’s not, you’ll end up with clumpy, bumpy cheesecake and nobody wants that.
  • Pumpkin puree: Make sure you buy the puree and NOT the pumpkin pie filling.
  • Brown sugar: Brown sugar is added to the cheesecake layer. I love the richer, almost molasses flavor brown sugar lends to pumpkin desserts.
  • Cinnamon: Because it goes so perfectly with pumpkin treats.
  • Ginger: Adds warmth, spiciness to the cheesecake layer.
  • Ground cloves: Again, adds that warm, fall spice to the bars.

I know the ingredient list is a liiitle longer than my typical recipe but they are all simple and easy to find which is always how I operate. I’m betting you have lots of them at home already too.

These Pumpkin Cheesecake Brownies are a must try dessert this fall. Thick, fudgy one pot brownies topped with a simple, delicious spiced pumpkin cheesecake. Fall perfection.

How to Make Pumpkin Cheesecake Brownies

Start by making the brownies. Heat a large heavy bottomed pot over medium-low heat. Melt the butter. Stir in the cocoa powder and sugar and stir until the sugar dissolves.

Remove the pot from the heat and stir in the vanilla. Let the mixture cool for 5 minutes.

Stir in the eggs. Once combined, add flour, baking powder and salt. That’s all there is to it.

These Pumpkin Cheesecake Brownies are a must try dessert this fall. Thick, fudgy one pot brownies topped with a simple, delicious spiced pumpkin cheesecake. Fall perfection.

To get that gorgeous design on top, scoop out 1/2 cup of the batter and set it aside for later. Pour the remaining batter in a greased 13×9 pan. Set aside.

Now it’s time for the cheesecake layer. Start by creaming your cream cheese in a stand mixer or with a hand mixer. For cheesecake, it’s really important to get it creamed well together so I don’t do it by hand unless that’s my only option.

Once the cream cheese is smooth, add the pumpkin, brown sugar, cinnamon and cloves. Cream together until smooth and well combined. Add eggs, one at a time, until it just comes together.

These Pumpkin Cheesecake Brownies are a must try dessert this fall. Thick, fudgy one pot brownies topped with a simple, delicious spiced pumpkin cheesecake. Fall perfection.

You don’t want to overbeat cheesecake which can lead it to crack by adding in too much air to the batter. It will basically rise too much then fall and crack. No good.

Pour the cheesecake batter over the brownie batter and carefully smooth it with a rubber spatula.

Now it’s time for the really fun part. Dollop on little spoonfuls of the reserved brownie batter all over the top of the cheesecake batter.

Get artistic and create whatever pattern you want by dragging a butter knife through the cheesecake layer in one direction. Don’t drag through the brownie batter.

You can do vertical lines, swirls or a mixture of both. I dragged mine vertically in both directions for a fun pattern.

Bake at 350 degrees for about 40 minutes. Cool completely before serving and refrigerate. I prefer them served chilled.

These Pumpkin Cheesecake Brownies are a must try dessert this fall. Thick, fudgy one pot brownies topped with a simple, delicious spiced pumpkin cheesecake. Fall perfection.

Dessert Perfection

The combination of the thick, rich, fudgy brownie with the light, slightly spiced pumpkin cheesecake is kind of perfection.

If you love different textures in your desserts you will definitely love this one.

These pumpkin cheesecake brownies are the perfect treat for your family or a little something sweet to gift a friend or neighbor.

These Pumpkin Cheesecake Brownies are a must try dessert this fall. Thick, fudgy one pot brownies topped with a simple, delicious spiced pumpkin cheesecake. Fall perfection.

More Desserts for Fall:

These Pumpkin Cheesecake Brownies are a must try dessert this fall. Thick, fudgy one pot brownies topped with a simple, delicious spiced pumpkin cheesecake.
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Pumpkin Cheesecake Brownies

These Pumpkin Cheesecake Brownies are a must try dessert this fall. Thick, fudgy one pot brownies topped with a simple, delicious spiced pumpkin cheesecake. Fall perfection.
Prep Time30 mins
Active Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin cheesecake brownies
Yield: 12 servings
Author: Meg’s Everyday Indulgence

Ingredients

For the Brownie Layer:

  • 3/4 cup butter
  • 3/4 cup cocoa powder
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 Tbsp. vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. kosher salt

For the Pumpkin Cheesecake Filling:

  • 8 oz. cream cheese, room temperature
  • 3/4 cup pumpkin puree
  • 2/3 cup brown sugar
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 2 large eggs, room temperature

Instructions

  • Preheat oven to 350 degrees. Spray a 13×9 pan with nonstick spray and set aside.
  • Heat a large pot over medium heat. Add butter and melt. Stir in cocoa powder and sugar. Stir until sugar dissolves. Remove from heat and allow to cool for 5 minutes.
  • Stir eggs and vanilla into cocoa mixture. Add flour, baking powder and salt. Fold until you no longer see any white streaks. Measure out 1/2 cup brownie batter and set aside. Pour remaining batter into the prepared pan and smooth out. Set aside.
  • To make the pumpkin cheesecake filling: in the bowl of a stand mixer, cream the cream cheese. Add pumpkin, brown sugar, cinnamon, ginger and cloves. Mix until just combined. Add eggs and mix again until it just comes together. Dollop over the brownie batter and carefully spread.
  • Take remaining brownie batter and drop dollops over the top of the cheeseake filling. Drag a butter knife through the cheesecake layer to create a fun pattern on the top. Go both directions vertically.
  • Bake for 40 minutes, or until the cheesecake layer no longer giggles. Remove from oven and allow to cool completely. Cover and store in the refrigerator.

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